Wednesday, August 4, 2010

Chicken Pesto Panini


  • 1 loaf Ciabatta bread, cut horizontally then in about 6 pieces
  • 6 Tbsp prepared pesto
  • Mozzarella cheese
  • 1 cup Baby spinach leaves
  • 1/2 cup (ish) Sun-dried tomatoes
  • 1-2 cups shredded rotisserie chicken meat
Prehead a panini press. To build the panini: Spread one tablespoon of the pesto on each piece of ciabatta bread (I like it split between both sides). Sprinkle shredded mozzarella on each side of the bread. Then layer a few spinach leaves, a few sun-dried tomato slices, and the chicken. Put your slices together and place onto hot panini press. Press sandwhiches until warmed through, cheese has melted, and the bread is crisp.


• No Panini Press? Not a problem - check out how to make a panini press from what you already have in your kitchen!

• You can prepare these ahead (up to a few hours), wrap them up, and cook them when ready.

• To make even more gourmet - use fresh mozzerella (I was going to, but that's so expensive for 14 people!)

• Buy the sun-dried tomatoes in oil, the dry ones are not the best texture.

• Have your local bakery slice your bread loaf for you to cut on time.

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